Rhubarb chutney

SmartPoints® value per serving
Total Time
26 min
18 min
8 min
Have a hankering for a sweet yet tart accompaniment to your grilled poultry or roasted meats? This rhubarb chutney hits the mark. You can double the batch to have some on hand for dinner, dessert, even a snack, as it can be stored in the refrigerator for up to one week. All you have to do to make it is bring the rhubarb, onion, Splenda, apple cider vinegar, jalapeño, grated ginger, and salt to a boil, then let it simmer until a chunky purée forms, which only takes 5 minutes. After stirring in some fresh cilantro, your delicious chutney is ready to go.


Uncooked rhubarb

1¼ pound(s), without leaves, cut into 1/2-inch pieces (or one 20 oz bag frozen rhubarb)

Uncooked onion(s)

cup(s), chopped

Splenda No Calorie sweetener packets

¼ cup(s)

Apple cider vinegar

3 Tbsp

Jalapeño pepper(s)

1 small, seeded, minced (do not touch seeds with bare hands)

Ginger root

1 tsp, freshly grated

Table salt

½ tsp


cup(s), fresh, chopped


  1. Put rhubarb, onion, Splenda, vinegar, jalapeno, ginger and salt in a large saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, until rhubarb is tender and mixture looks like a chunky puree, about 5 minutes.
  2. Remove from heat and let cool; stir in cilantro. Store in an airtight container in the refrigerator up to 1 week. Yields about 1/3 cup per serving.